escape to another world via the pages of these bestselling new cookbooks

call us old school, but nothing beats a good cookbook. yes, the convenience and vastness of the internet means that a recipe for just about anything is at your fingerprints, but what is lost is so much more. the tactility of thumbing through the thick pages of a well-crafted book, stories and essays of a place, and beautiful photographs to pore over - a good cookbook is something to hold you in good stead for years to come. below, we’ve curated five of our favourite cookbooks to be published recently that have been transporting us across the world. from the bustling streets of colombia to oaxaca’s experimental food scene, these are the best publications to gift this christmas.

colombiana: a rediscovery of recipes and rituals from the soul of colombia , mariana velásquez

colombiana is a new cookbook by bogota-born food stylist and chef mariana velásquez. one of the first expressions of colombian cuisine in english, colombiana captures the flavours and colours of mariana’s country through modern eyes. highlights include a recipe for arroz atollado de pato (sticky duck rice with egg), and espondjado de limón (lime mousse), all beautifully photographed and impeccably styled. the cookbook emphasises that the ritual of eating is as important as the food itself - expect to find playlist suggestions and decorating tips from mariana alongside her recipes.

black food, bryant terry

activist and author bryant terry’s black food is a groundbreaking exploration of the african diaspora and its cuisine. the cookbook is a curation of contributions from over 100 members of the community, interweaving essays, original poetry, playlists and artwork. in this sense, it’s really much more than a cookbook. if food is its heart, then art and stories are its pulsing arteries, the stuff that give the food depth and dimension. whilst bryant terry has built his reputation on vegan, plant-based food (and there’s still plenty of this to be found in black food), the book includes recipes for carnivores and herbivores alike.

an a-z of pasta, rachel roddy

an a-z of pasta is the much anticipated cookbook from guardian columnist and award-winning food writer rachel roddy. rachel, who’s spent much of her life in italy dispatching her weekly column a kitchen in rome, alphabetises everything she has learnt about pasta (a is for alfabeto, z is for ziti). short essays weave together the fascinating pasta types rachel explores, documenting everything from their rich history to stories of local makers today. rachel includes suggestions on what pasta is best suited to what sauce, and how to serve them. for lovers of italian cuisine, an a-z of pasta is a must.

africola, duncan welgemoed

in africola, duncan duncan welgemoed shares recipes from his childhood in africa and award-winning adelaide restaurant of the same name. his recipes are bombastic and playful, paying homage to south african cuisine without taking a purist approach. think flavourful meat dishes designed to be cooked over hot coals or embers (although duncan assures the reader that an oven works just fine too), plant-based meals, and vegan deserts. with a foreword from marco pierre white, welgemoed shares raw, honest tales of the highs and lows from his career in the food industry.

the food of oaxaca, alejandro ruiz

award-winning oaxacan chef alejandro ruiz shares recipes and stories of mexico’s ‘culinary capital’ in the food of oaxaca. marrying both traditional and original creations, ruiz splits the book into three parts - covering classic regional dishes, food form the coast, and recipes from his own restaurant. readers can also expect to find essays on traditional ingredients, essential tools, and traditions. learn how to make tortillas from scratch, how to concoct the perfect mole, or try your hand at making oaxacan chocolate mousse.

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